Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 6 tablespoons ice water
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup chopped onions
- 1/4 cup green olives, chopped
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Stir in ice water, a teaspoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours.
- In a skillet, cook ground beef and pork over medium heat until brown. Drain excess fat.
- Add onions, olives, cumin, paprika, salt, and pepper to the meat mixture and stir until combined. Remove from heat.
- Roll out the dough on a floured surface and cut into circles.
- Place a spoonful of the meat mixture in the center of each circle. Fold over and seal edges with a fork.
- Brush the tops with beaten egg.
- Bake in a preheated oven for about 30 minutes or until golden brown.
Notes
- These empanadas can be made ahead of time and frozen before baking.
- For a vegetarian option, replace meat with a mixture of vegetables and cheese.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Bolivian
- Diet: Omnivore
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg